I’m so in love with my brand new Instant Pot. You can’t believe how quickly everything cooks up and the taste is just incredible. PLUS, I only have one pot to clean. Amazing. As I try to convert my normal recipes for this awesome new gadget, it was a no brainer to start with my husband’s favorite. So tonight I made a batch of Instant Pot Chicken Tikka Masala. It was a huge hit!
Here’s the thing about Indian food – the ingredients list is going to look super long, but it’s mostly just spices. This whole meal, start-to-finish took me about 30 minutes, and most of that was just sitting around with a glass of wine, letting the Instant Pot Chicken Tikka Masala cook itself. My kind of dinner.
Instant Pot Chicken Tikka Masala Ingredients
1/4 tsp of black pepper
1/4 tsp of cayenne pepper
1 tsp of salt
1 tsp of coriander
1 tsp of cumin
2 tsp of paprika
2 tsp of garam masala
Juice of one lemon
2-3 chicken breasts, cut into chunks
2 tbl minced garlic
1/2 inch piece of ginger, minced
Medium white onion, chopped
1/2 cup chicken stock, divided
Small can of tomato sauce (8oz)
1/2 cup coconut cream (or sub half & half, heavy cream, or plain yogurt)
1 tbl oil or ghee (I prefer Avocado oil, but anything with a high smoking point will do)
2-3 tbl of chopped cilantro
Optional – If you like your Instant Pot Chicken Tikka Masala REALLY spicy, add in 1-2 chopped green chilis.
Instant Pot Chicken Tikka Masala Directions
- Turn Instant Pot to Saute. Drizzle in 1 tablespoon of oil, and when hot, add the chopped onions. Cook for 3-4 min until onion is transparent.
- Add in the minced ginger and garlic and stir together 2-3 min until fragrant and browned.
- Pour in 1/4 of chicken stock and juice of 1 lemon to deglaze the pan and using a wooden spoon, scrape up any browned bits.
- Add all the yummy spices….mmmmm
- Cook until it’s a thick paste.
- Add chicken, remaining chicken stock, and tomato sauce. Stir to combine and cancel the Saute feature.
- Turn your Instant Pot to “Chicken” mode and make sure your pressure release valve is sealed. Set timer to 20 minutes.
- Enjoy a glass of wine while your dinner cooks itself. Totally optional, but, why not?
- Once cooking cycle is complete, I “quick release” the steam. (Mainly because I’m impatient. Who has time to wait for natural release?!)
- If you’re adding in the green chili peppers, open lid and stir in now.
- Gently stir in coconut cream. Top with chopped cilantro and serve with cauliflower-rice (if you’re keeping it paleo/low carb) or with Basmati rice and naan.
This is great served over riced cauliflower!
I love love love my Instant Pot. Slow cookers often turn meat to mush, and ovens often dry out meat and take for-ev-er. Traditional pressure cookers are scary and intimidating. That’s why I’m so happy I found the Instant Pot. Seriously, best decision ever. I know you want one for yourself….
Here’s the handy picture link: